Spicy cured seal fillet
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
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Plat principal
Brook trout fillet with parsley butter
-
Difficulty level :
- Preparation time : 20 min
- Cooking : Approx. 5 min
- Servings : 4 persons
By Chef Yvan Belzile, Gaspésie chef who developed the first smarter seafood recipes.
Allergens
Ingredients
- 800 g (1.8 lb) brook trout fillets
- For the parsley butter:
- 80 g (2.8 oz.) butter
- 40 g (1.5 oz.) parsley
- 15 ml (1 Tbsp) shallots
- 5 ml (1 tsp) lemon juice
- 30 ml (1 oz.) veal stock
- Salt and pepper
Preparation
- Cut the brook trout fillets into four portions and butterfly.
- Mix all the butter ingredients in a food processor and keep chilled.
- Season the fillets and stuff them with the parsley butter.
- Close the fillets while taking care to seal the edges so that the butter does not run out.
- Pan-fry the fillets with a little butter on low heat for a few minutes.
- Serve on a hot plate.
Learn more
Atlantic salmon may also be used in this recipe.
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